Gelatin vs. Albumin — What's the Difference?

Used in photography for film coating.

Used to stabilize food foams, like meringues.

Employed in cosmetic products.

Acts as a protein standard in laboratory experiments.

Component in capsules and gel caps in pharmaceuticals.

Functions as a carrier for substances in the blood.

Used as a binder in match heads and sandpaper.

Medical use includes blood volume expansion.

A protein obtained from collagen in animal parts, used as a gelling agent.

Albumin is a family of globular proteins, the most common of which are the serum albumins. All the proteins of the albumin family are water-soluble, moderately soluble in concentrated salt solutions, and experience heat denaturation.

Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.

(protein) Any of a class of monomeric proteins that are soluble in water, and are coagulated by heat; they occur in egg white, milk etc; they function as carrier protein for steroids, fatty acids, and thyroid hormones and play a role in stabilizing extracellular fluid volume.

A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.

A simple water-soluble protein found in many animal tissues and liquids

Any of various similar substances.

A jelly made with gelatin, used as a dessert or salad base.

A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

An edible jelly made from this material.

A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.

A colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

A thin translucent membrane used over stage lights for color effects

Gelatin is derived from the collagen found in animal bones and skin.

Albumin maintains osmotic pressure and pH balance, and transports substances.

No, vegetarians avoid gelatin as it is derived from animal parts.

It is used to make capsules that are easy to swallow and digest.

It supports skin, hair, and joint health through its amino acids.

Major dietary sources of albumin are eggs, especially the egg whites, and meats.

Albumin is primarily synthesized by the liver.

Gelatin gives food a firm, gel-like texture that is reversible when heated.

It acts as a stabilizer and helps in achieving firm and stable foams.

Yes, it provides all essential amino acids necessary for the body.

No, gelatin is animal-based, but alternatives like agar-agar are used in vegan products.

Gelatin is commonly used in jellies, mousses, and puddings.

Some individuals may have allergies to egg albumin.

It acts as a skin conditioner and humectant in various cosmetic products.